Farmers Markets

[AndyH]

Sausages were the initial idea.

Possibly toying with pork scratchings, burgers and if I can crack them, pork pies.

[welsh wizard]

Sorry for late reply. Yep EHO can be a tad anal but often it's good practice. Firstly do a health ando hygiene course (you can do this on line) and get your certificate. Then look at what you want to sell. Anything processed like sausages and pies rings alarm bells with them but if you can provide a good HASAP it should not be a problem. Proof of good refrigeration and also cold holding when your on the market stalls will alay some of their fears. It is not easy doing the sausage/ pie route as it is classed as high risk. If you did jams for example this would be classed as low riskey and therefore a lot easier. There is so much to learn to be able to do this profitably it's difficult to write it all, so if you want a chat phone me on 07879 251529. Cheers WW

[welsh wizard]

Right chap's and chapesses it's question time and I of course value your opinions. If you went to a country show and we're offered a 6oz, steak burger with no rusk or fillers also offering free homemade coleslaw and dill pickles, what would you be prepared to pay? I ask as I like to keep all my supply from local farms but prices of beef cattle have risen quite sharply and likewise the burgers. I can go smaller for less money but 6oz is a good size I think. Opinoions please. Thanks in advance.

Cheers WW

[Wilf]

We do lots of shows with our chilli stuff and going rate for a good burger must be £5/6 maybe bit more with a good roll, standard run of the mill hot dogs are £4. I’ve seen goat burgers sell out at a fiver, that’s Norfolk Prices for you, other areas would be a lot more.

[NCPaul]

Not much help with the pricing but that is a good size for a steak burger.

[wheels]

Depends on the type of Country Show. It depends on the customer base and the competition to a certain extent, but for a 6oz I'd have thought a minimum of £5 and with a good bread and all the trimmings £6+

Phil

[NCPaul]

Peach pie and dill pickles.

[welsh wizard]

Just lòooooove the old dill pickles......

[wheels]

Me too. You can put me down for some peach pie as well.

Phil

[NCPaul]

Janet made the peach pie by cooking half of the sliced peaches with brown sugar and added cornstarch slurry and cooked until slightly thickened then mixed in the other half of the fresh peaches. Filled a blind baked pie crust and chilled; gone by day two.

[wheels]

[wheels]

welsh wizard

How's things going in the Marches? I miss reading about your business.

Phil

[jenny_haddow]

Here in France we have a glut of cherry plums, about to become pies and jam. Last week the red currants became jelly, and by the look of the apple trees I am going to need 101 apple recipes later this summer.

[wheels]

Blimey, it's like a reunion - Hi Jenny. How's the good life in Fance?

Phil

[welsh wizard]

Its Hectic Phil......Hi Jenny. Retirement now becons so will soon be selling the business, equipment etc. It has been a total blast. Last wedding done last week for 225, so no more stress on that front. However, i will still hobby make but without the rules, regs and insurances that are meeded.